Biscoff dessert cups are perfect for cookie butter lovers! A biscoff cookie crust filled with cookie butter no bake cheesecake filling, drizzled with more cookie butter and sprinkled with biscoff cookie crumbs. An easy, no bake treat perfect for parties!
Biscoff Dessert Cups
Are you as obsessed with Biscoff recipes as I am? Biscoff ice cream, Biscoff cakes, Biscoff brownies, Biscoff blondies, Biscoff cupcakes…give me ALL the Biscoff desserts!
These Biscoff dessert cups have layers and layers of Biscoff deliciousness. The crust is made from Biscoff biscuits (cookies), layered with Lotus Biscoff cheesecake filling, and topped with a drizzle of cookie butter and cookie crumbs.
Take a shot every time I say Biscoff in this blog post.
Ingredients for Biscoff Dessert Cups
- Biscoff cookies – Lotus biscoff cookies have a delicious, nutty, caramel flavor with notes of cinnamon. For this recipe, you will want to use a food processor to grind the cookies into fine crumbs. These cookies can also be known as speculoos cookies. Biscoff crumbs are used for the crust and also to sprinkle on the top of the dessert cups.
- Unsalted butter – Melted. You can use salted if your prefer.
- Cream cheese – Room temperature cream cheese for easy creaming. I recommend using full-fat cream cheese.
- Granulated sugar – To sweeten things up a bit.
- Vanilla extract – Vanilla extract adds great underlying vanilla flavor to the biscoff cheesecake filling.
- Cookie butter – Lotus biscoff spread or biscoff cookie butter is made from biscoff cookies. It is a spreadable version of biscoff cookies with a nutty, caramel flavor. Cookie butter is used in the cheesecake filling and also drizzled over the top of the dessert cups.
- Heavy cream – Helps the mixture whip up to be light and fluffy.
How to Make Biscoff Dessert Cups
- Mix together biscoff cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- With an electric mixer, cream together cream cheese, granulated sugar, and vanilla extract, until combined and smooth.
- Add cookie butter to the cream cheese mixture and continue to mix until combined.
- Add in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the cookie butter mixture. Pipe the mixture into the cups until about 3/4 full.
- Heat the additional cookie butter in the microwave to loosen up the consistency. Use a piping bag or squeeze bottle to drizzle the cookie butter over the cookie butter mixture. Sprinkle with additional biscoff cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Biscoff Dessert Cups Recipe Tips
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much filling you pipe into the cups!
Biscoff cookie crumbs
Use a food processor to make the biscoff cookie crumbs. You can also place the cookies into a sealable plastic bag and crush them with a rolling pin or other appropriate object! Be sure the crumbs are very fine for best results!
To make the biscoff drizzle, be sure to heat the biscoff spread in the microwave for about 10 seconds to loosen up the consistency and make it perfect for drizzling. Use a piping bag or squeeze bottle to drizzle the cookie butter over the dessert cups.
Storing and serving
Store the dessert cups in the refrigerator for about 2 to 3 days. I love serving these dessert cups right out of a cooler at parties or picnics! The dessert cups can stand out at room temperature for about an hour.
Biscoff Dessert Cups
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Biscoff Cookie Crust
- 2 cups biscoff cookie crumbs
- ¼ cup unsalted butter melted
Cookie Butter Filling
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup biscoff spread cookie butter
- 1 ½ cups heavy cream
- 2 tbsp biscoff spread cookie butter, melted slightly
- ¼ cup biscoff cookie crumbs
- In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth. Add biscoff spread and mix until smooth.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the cookie butter mixture. Pipe into the cups until about 3/4 full.
- Place remaining biscoff spread into a microwave-safe bowl. Heat for about 10 seconds to melt the biscoff spread slightly. Pour the melted biscoff spread into a piping bag or squeeze bottle and drizzle over the top of the cups. Sprinkle on additional biscoff cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.